Making a sweet-and-salty treat is easier than you think. With just four main ingredients you can create chewy, caramel-like dessert bars with crunchy Skor toffee bits mixed in and sprinkled on top. These bars have a nutty, buttery flavor and a satisfying chew—think Rice Krispie Treats upgraded with rich toffee and chocolate. They’re a crowd-pleaser for kids and adults alike; cut into small squares and serve them like bite-sized confections for parties or as an indulgent snack.
Hershey’s Skor Toffee Bits. Ingredients: sugar, butter, chopped almonds, milk, milk chocolate (milk chocolate contains: sugar, milk ingredients, cocoa butter, unsweetened chocolate, lactose, soy lecithin, artificial flavor), salt.
Gluten Free Skor Squares (Only 4 Ingredients)
Dessert
American
Schar Table Crackers, Semi-Sweet Chocolate Chips, Skor Bits, Sweetened Condensed Milk
Ingredients
-
1
7.4-ounce package Schar Gluten Free Table Crackers
(or another crunchy gluten-free cracker or cereal; choose a brand without soy or corn if needed) -
1-1/4
cups
Skor bits -
10
ounces* sweetened condensed milk
(about 1 cup + 2 tablespoons or 300 g) -
1
cup
semi-sweet chocolate chips
(170 g or 6 ounces)
Instructions
-
Preheat your oven to 350°F (175°C) and position a rack in the center. Line an 8 x 8-inch baking pan with parchment paper, leaving some overhang to lift the finished bars out easily.
-
Place the crackers inside a large resealable plastic bag and seal it. Crush the crackers with a rolling pin until the pieces are roughly the size of Rice Krispies—about twice the size of the Skor bits is a good target. Transfer the crushed crackers to a mixing bowl.
-
Add the Skor bits to the bowl and stir to distribute them evenly throughout the crushed crackers.
-
Pour the sweetened condensed milk over the cracker-and-Skor mixture. Stir until every piece is moistened and the mixture holds together when pressed.
-
Press the mixture evenly into the prepared pan, smoothing the top with a spatula. Bake for 25 minutes; the bars will still be gooey when they come out, so no toothpick test is necessary.
-
Remove the pan from the oven and immediately sprinkle the semi-sweet chocolate chips evenly over the hot bars. Let them sit for a minute or two until the chips soften, then spread the chocolate into a smooth layer with a silicone or rubber spatula. Allow the pan to cool on a wire rack for at least 10 minutes.
-
Place the pan in the refrigerator, uncovered, for 50–60 minutes or until the chocolate topping is fully set and the bars are firm enough to cut neatly.
-
Using the parchment overhang, lift the chilled slab from the pan and cut into small squares. Serve at room temperature for the best chew, or keep refrigerated during hot weather. Store in an airtight container on the counter for several days or in the fridge for longer freshness.
Tips
*The condensed milk measurement used here was 300 g (about 1 cup + 2 tablespoons) from a Canadian-sized can. In the United States, sweetened condensed milk is commonly sold in 14-ounce cans; either size will work but the exact weight may vary slightly by brand.
Variation ideas: swap the semi-sweet chips for milk or dark chocolate depending on your preference, or sprinkle a pinch of flaky sea salt on top after the chocolate sets to enhance the sweet-and-salty contrast. For nut-free options, check the Skor bits and cracker labels for any cross-contamination warnings and choose appropriate substitutes.